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Jalapeno Popper Lasagna

Do you love Jalapeno Poppers?  If so, you’ll do jumping jacks for this Jalapeno Popper Lasagna!  Lest you want to start running for the hills at the mention of “jalapeno”, this lasagna is very mild as far as spiciness goes.  The hubby and I didn’t detect much heat at all, but it’s crucial to remove all the jalapeno seeds if you’d rather your taste buds not get singed off while eating it. Taste buds are nice, am I right?  I think I’ll keep mine around a while. 🙂
I’d love to keep this around for a while too.  Layers of tasty chicken and Alfredo sauce, sauteed jalapenos, noodles, cheese and bacon baked until melty and ready to be devoured!  I don’t know about you, but the bacon part is enough to win my vote.
The flavors of this lasagna do seem to cater more to adult tastes, just FYI.  My very texture-sensitive kids didn’t appreciate the jalapeno chunks, even though they weren’t hot in the least.
But my husband and I were perfectly content chowing down on it while the kids enjoyed their Ramen. 🙂

Have you ever had a jalapeno popper? It’s basically a jalapeno that’s been stuffed with cream cheese, breaded, and fried until perfectly crispy and absolutely phenomenal-tasting.
I was first introduced to them at a restaurant when my husband and I were newly-weds.  Hello yummy!  I couldn’t believe how amazing they were.  I know why they call them “poppers” because I could have stuffed about a hundred of them in my mouth that night if we weren’t living on a college student’s budget. 🙂  My waistline probably wouldn’t have appreciated it either.  That was also a time when I had the luxury of sitting and savoring my food uninterrupted by the shrieks of children fighting over crayons and a runaway baby who refused to remain in the high chair.  Always an adventure!

So in honor of the good ‘ol days when we could go out to eat without kids causing a scene or spilling their drinks all over the place (which I wouldn’t trade for the world), I created this Jalapeno Popper Lasagna!  All the flavors of a delectable Jalapeno Popper in layered sauce and noodle form. Mmmmmmmmmm……
{JALAPENO POPPER LASAGNA}
Recipe for an 8×8 pan2 large chicken breasts (3/4 to 1 lb.), cooked and shredded
1 jar (15 oz.) Light Classico Asiago Romano Alfredo
8 strips bacon, crumbled (reserve 2 crumbled pieces for the sauce mixture)
2 T. bacon grease
1 tsp. garlic, minced
8 jalapenos, seeds and membranes removed, and diced (Adjust the amount of jalapenos called for in this recipe based on how hot they are.  See method for selecting more mild jalapenos below)
4 oz. cream cheese, softened
2 heaping cups Mozzarella or Monterey Jack Cheese, divided
6 lasagna noodles

Cook lasagna noodles according to package directions.  Cook chicken (I usually just boil mine).  Cook bacon, then set aside on a paper towel.  Keep 2 T. bacon grease and dispose of the rest.  Saute jalapenos and garlic in 2 T. bacon grease until soft.  Stir in Alfredo sauce, shredded chicken, and two crumbled pieces of bacon.

On the bottom of an 8×8 pan that’s been sprayed with cooking spray, spread 1/3 of the sauce mixture.  Layer lasagna noodles on top.  You’ll need to cut them to fit, then use the excess pieces for one row.  I use two total noodles per layer.  Dollop cream cheese over the noodles and spread.  Sprinkle 1 c. shredded cheese over cream cheese.  Place another layer of noodles on top.  Spread 1/3 sauce mixture on top.  Place another layer of noodles over sauce mixture.  Spread last bit of sauce mixture on top and sprinkle with remaining 1 c. of shredded cheese.  Sprinkle crumbled bacon on top.

Cover pan with foil.  Bake at 350 for approximately 25 minutes, then remove foil and bake for 5 minutes more.

*Tip: The jalapenos aren’t spicy if the seeds and membranes are removed.  However, if you enjoy a nice kick, leave some of the jalapeno seeds in! Be sure to use kitchen gloves while handling jalapenos and never touch your eyes!

 

I hope you enjoy this fantastic, “Jalapeno Popper” spin on traditional Alfredo lasagna!  It’ll definitely make its way onto our menu on a regular basis.**Update: I just learned that all jalapeno peppers are not created equal when it comes to spice, even when the seeds and membranes are removed.  Good to know! Here’s a great article at Our Best Bites on how to “sniff out” a more mild jalapeno at the grocery store and how to safely handle them while cooking.

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Comments

  1. PINNED!! This is so creative and different, I can't wait to try it, my husband and I will LOVEEE it. Your pictures of it are great too- love your entire site, I'll definitely be back! Thanks for sharing this!

  6. Visiting from #thatsfreshfriday! So glad you posted this - I love jalapeno poppers but even more so, I know this recipe will be right up my husband's alley.

  8. I cannot wait to try this! Wow. I just hope I don't eat the whole pan myself. LOL. I'd love if you'd come link up at Tickle My Tastebuds Tuesday!

    Julia @ Mini Van Dreams
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